potatoes risotto with fried eggs
For quick, simple, and inexpensive food, eggs are unbeatable. Serve them with these delicious, crispy fried potatoes, which make a fantastic afternoon snack.
MAKES: \s4
READY TIME: 20 minutes
COOK TIME: 40 minutes
DURATION: 1 hour and 0 minutes.
900 (2 lb) scrubbed red potatoes with 40 (112 oz) butter
Four big eggs
Directions
The potatoes should be placed in a pan of cold, salted water. Drain into a big bowl after cooking for 5-8 minutes while covered and boiling. After 15 minutes of cooling, peel.
Heat the oven to mark 2 at 150°C (130°C fans). Each potato should be coarsely grated lengthwise to create long strands.
In a sizable nonstick frying pan, melt half the butter. Divide the potato in half and place each portion in four mounds in the pan after the butter has started to bubble and turn golden. They should be somewhat flattened before being fried slowly for about 6-7 minutes, or until golden brown, before being turned over and fried on the other side. During the second batch of rösti's frying, keep them warm.
Carefully crack the eggs into the heated pan just before serving and fry them.
ahead of time
The mounds of shredded potato should be placed on a nonstick baking sheet, covered, and chilled. Cook the following day.
Serving size:
39 g of carbohydrates total.
15 g total fat
7 g of saturated fat
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